Smoked Sausage and Peppers

 My lovely friend Hannah gave me this recipe the other day, as it has become one of her family's favorites. After fixing it this evening, it has become one of mine too. Delicious and SIMPLE. Now, the original recipe called for Turkey Polish Sausage. But, I've found that it is tricky to find sausage that isn't full of nitrates, nitrites, corn syrup, corn starch etc. I went to Forward Foods ( ) in OKC and found some all-natural, smoked sausage that was marvelous. You can also find natural sausage at Epicurians Pantry here in Edmond, and they also carry this AMAZING ground beef called PlumRich Beef ;)

Smoked Sausage and Peppers


2 T. olive oil
2 medium yellow bell peppers, seeded and diced
2 medium red bell peppers, seeded and diced
1 pound fresh mushrooms, sliced
1 small onion, chopped
2 medium zucchini, cubed
3 T. minced garlic (don't mince it up too small or it will burn)


1 T. steak seasoning (make sure it doesn't contain Monosodium Glutamate, or MSG= bad stuff...it'll kill you.)
1T. onion powder
1 (16 oz.) package smoked sausage, or any natural sausage that sounds yummy to you.
1 T. balsamic vinegar or to taste

1.  Heat the olive oil in a large skillet over medium-high heat.  Add the red and yellow bell peppers, mushrooms, zucchini, onion and garlic, and stir to cook evenly.  Season with steak seasoning and onion powder.  Cover, and cook for about 10 minutes.

2.  Add the sausage to the skillet and cook, stirring occasionally, for another 10 minutes.  Just before serving, add a splash of balsamic vinegar and sprinkle liberally with Parmeasean cheese.

Grated Parmeasan cheese for topping.  (Cheese is not really paleo, so it could be omitted if you desire.